Market Recipe: Local fruits with house made granola, and lemon curd drizzle



Home Made Granola

Chef Angel Begaye, Trace

3 cups rolled oats
1 1/2 cups nuts and seeds of your choice (almonds, pecans, pumpkin seeds, walnuts, flaxseeds, etc)
1/2 cup apple juice with no added sugars or other ingredients. (If you happen to have a juicer, freshly squeezed apple juice is amazing for this recipe)
1/2 cup honey — or maple syrup for a vegan version
¼ tsp orange zest
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon fine sea salt
1 cup mixed dried fruit (optional)
Preheat oven to 325 F.
In a large bowl, combine oats, nuts, and seeds.
In a small sauce pan, combine the apple juice, honey, oil, vanilla, and spices. Heat on a very low heat just until the honey has softened and everything is well combined. Remove from heat. Pour the mixture over the oats and nuts and stir until well combined.
Line a baking sheet with parchment paper and spread the mixture in a single thin layer over the sheet.
Bake for 30-40 minutes total, stirring every 12-15 minutes to make sure it all browns evenly. When the granola is an even golden brown, remove from the oven and let cool completely.






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